分步酶解猪骨粉提取猪骨素的工艺研究

Peparation of Pork Bone Extracts by Two-step Enzymolysis with Compound Enzyme and Flavourzyme

摘要:

本文以三氯乙酸可溶性氮（SN-TCA）的含量与水解度（DH）为测定指标，研究了中性蛋白酶、胰蛋白酶和木瓜蛋白酶复配后与风味蛋白酶分步酶解猪骨粉的工艺，优化了复合酶的最佳配比和酶解工艺参数。研究结果表明，第一步酶解三种酶的最佳配比为中性蛋白酶添加量5000 U/g、胰蛋白酶添加量4420 U/g和木瓜蛋白酶添加量3000 U/g，此时所得SN-TCA的最大含量为52.6%；复合酶最优的酶解工艺参数为酶解温度43.4 ℃、酶解时间6 h、pH 7.6、加酶量0.31%、料液比1:5.4，此时SN-TCA含量最高为55.42%；第一步酶解液灭酶后进行第二步酶解，保持体系料液比和pH不变，加入风味酶酶解温度为45 ℃、酶解时间为4 h、加酶量为0.4%，此时酶解效果最好，水解度可达到13.71%。

Abstract:

Pork bones extracts were prepared by enzymolysis with the mixed enzymes of neutral protease, trypsin and papain, and then further hydroysis by flavourzyme. The content of trichloroacetic acid-soluble nitrogen (SN-TCA, %) and the degree of hydrolysis (DH, %) were used as determinition indexes. The results showed that the optimum proportions of neutral protease, trypsin and papain,in the mixed enzymes were 5000 U/g, 4420 U/g and 3000U/g,respectively, with which the content of SN-TCA was 52.6%. The optimum enzymolysis conditions were as follows: hydrolyzing temperature 43.4℃, hydrolyzing time 6 h, pH 7.6, enzyme dosage 0.31% and material ratio 1:5.4, under which the maximum content of SN-TCA was 55.42%. After inactivation of the compound enzyme, the pH and material ratio of the reaction system remained unchanged and the hydrolysis were further carried out by addition of Flavourzyme. The optimum conditions for Flavourzyme-cartatlyzed hydrolysis were as follows: hydrolyzing temperature 45 ℃, hydrolyzing time 4h and the additive flavourzyme dosage 0.4%, under which the DH was 13.71%.